Sent by Tara
Editor: Tara, this is the traditional cut of meat for making guanciale, that delicious cured pork product:
If you're not up for spending some time curing meat, however, what about trying to adapt a beef cheek recipe for it? I would assume that this is meat is very tender and succulent, especially after braising.
Readers, any suggestions or recipe recommendations?
(Image: Wikimedia Commons/Danilo Alfaro via About.com)